Instructions: Butter the bread and place four slices butter side down onto the bench.

Divide the mince meat between them, top with the remaining slices butter side up.

Then press gently with a 7.5cm round cutter or any festive cutters you have.

To make the batter, mix the flour and sugar together, then add the cider, whisking all the time to make a thick batter.

Heat a deep pan of oil to 180 C.

Dip the mincemeat doughnuts into the batter and place carefully into the hot oil.

Cook the doughnuts on one side for 2 minutes then turn over with a slotted spoon and cook for a further 2 minutes. Remove and drain on kitchen paper.

Dust with icing sugar and serve with hot custard or whipped cream.

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